Elegant Pumpkin-Walnut Layered Pie

Yield: Makes 10 servings

Ingredients

• 1  (15-ounce) package refrigerated piecrusts
• 1  large egg, lightly beaten
• 1 1/4  cups  firmly packed light brown sugar, divided
• 1  cup  walnuts, finely chopped and toasted
• 3  tablespoons  butter or margarine
• 1/4  teaspoon  vanilla extract
• 1  (16-ounce) can pumpkin
• 1  (8-ounce) package cream cheese, softened
• 2  large eggs
• 2  tablespoons  all-purpose flour
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/2  teaspoon  ground allspice
• 1/2  teaspoon  ground nutmeg
• Whipped cream (optional)

Preparation

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.

Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.